This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

In the top of a double boiler combine the egg whites, both sugars, cream of tartar, cold water, and salt; beat for 1 minute. Cook the mixture over boiling water, beating constantly until the mixture forms stiff peaks - about 7 minutes. Remove from the heat (remove top of double boiler from the boiling water - don't just set the pan off the stove). Add the vanilla and beat until the frosting is of sp

Thursday, August 22, 2013

This is not actually a vintage recipe but we have all enjoyed the Red Lobster's biscuits for many years. Now someone has come up with this replica in loaf form. I thought it would be an interesting recipe for this blog.

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Wash beans in colander with very hot tap water until skins begin to pop open a bit. Place beans and all ingredients except salsa in a large soup pot.

Add water to double the depth of beans. Cook on high until water boils; then turn to low and cook for at least 3-4 hours. Add more water, salt and Tony's if needed. When beans are tender, add jar of salsa.

To serve:

Spoon a mound of hot cooked rice into large soup bowl, then fill bowl with the bean soup. Great with cornbread, too!

*From the Gaither Family Recipes section of 'He Started The Whole World Singing' (book) by Gloria Gaither. Copyright 2004. Used by permission.

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Wednesday, August 14, 2013

I saw this on pinterest and thought it would be appropriate for this blog. I contacted Ms Hendon to let her know I was using it and I left her contact information below. See the picture of the family below (from 1946 I believe.

I found this recipe on a very old hand written sheet of paper in a box of Neva Barbee Bramlett’s things. She made it as a dessert for the family often as long as she lived but seemed to have acquired the recipe in the 1930s.

The cake may be cooked in layers, squares, loaf pan or cup cakes. It is actually better if allowed to season a day or two.

Beat soda and peaches together. It will become very foamy! ( My note – often there is not enough acid to react with the soda in modern canned peaches—- I add 2 tablespoons of lemon juice to the mix for it to foam enough to make the cake rise.

Home canned peaches of earlier years were much more tart.)

Sift the dry ingredients together – cinnamon, allspice and flour.

Cream the sugar and butter together until very light – sugar is dissolved.

Gently mix the peach mixture and flour mixture, alternately, into the creamed sugar and butter. Try to leave the foamy mix intact as much as possible.

Bake at 350 degrees until it tests done with a toothpick. This recipe freezes well – it is a very moist fruity cake.

Tuesday, August 13, 2013

Oh my goodness. I just came across this recipe posted by my friend Becky Terry and I am so excited. White Castle Burgers have been my favorites since I was a little girl. Since I live West of the Mississippi we don't have them here. Right after the 9/11 disaster I was flying back to Texas from Indianapolis. I had stopped and bought a case to bring home with me. Airport security was new then with armed soldiers walking around the airport. The screener said, "Oh ma'am I can't allow you to take those White Castles." I know I looked terribly disappointed but I wasn't about to question him. Then he smiled real big and said, "I can't let you take them because I'm hungry and I love them too." Boy did I ever protect them on that flight! Once in awhile I buy a box of the frozen ones but they just aren't the same. I can't wait to try these!

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Form meat in 8 balls, shaping each around an olive. Roll meat balls in seasoned flour. Brown in butter; then reduce heat and cook 10 to 12 minutes, turning frequently. When meat balls are done to your liking, lift from skillet and place atop hot buttered pilaf or fluffy rice.

Pour off fat; to browned bits of meat in skillet, add Worcestershire sauce, onion juice, and thyme; cook 1 minute. Add cream; cook and stir over low heat only until hot through. Remove from heat and add lemon juice. At once pour the sauce over the meat balls. Makes 4 servings.

*If beef is lean, have 3 ounces suet ground with this amount.

Note: You can tell this is an old recipe by the fact that it doesn't recommend lean meat but recommends adding suet!

In a small bowl, using a fork, mix the cinnamon with 1/2 cup of the sugar; sprinkle mixture over the melted butter. Arrange the apple slices in rows over the sugar mixture; sprinkle the raisins over the apple slices.

In a large bowl stir the yeast and water together using a spoon. Add the remaining sugar, the salt, and 1 cup of the flour; beat 2 minutes or until the batter drops from the spoon in sheets. Add the egg, shortening, and remaining flour; beat until smooth.

Drop the batter by small spoonfuls over the apples and raisins. Cover pan and let rise in a warm place for 50 to 60 minutes until double in size.

Preheat oven to 375 degrees.

Bake bread at 375 for 30 to 35 minutes until brown. Immediately turn upside down on plate and remove the pan.

Mix cucumbers, onions, peppers and salt; set a sidePut vinegar, sugar, celery seed and mustard seed in a pot and bring to a boilRemove from heat and let cool for one hourPour mixture over cucumbersPut in jars and store in refrigeratorWill keep up to 2 months

Thursday, August 1, 2013

This simple recipe is from an old 1963 Best Buffets recipe book from Better Homes and Gardens. Simple but good. Substitute coconut oil for half the butter and make it a very healthy dish. Tip: Did you know coconut oil is thought to help prevent dementia and Alzheimer's disease?